Virginia State Peanut Soup Recipes

Steps:

• Melt the butter in a heavy bottomed pot over medium heat. Add the onion and cook until translucent, about 10 minutes. Bring the chicken stock to a boil in a medium saucepan. Whisk in the flour all at once and cook until the mixture has a toasty aroma. Whisk the stock into the flour mixture in a slow, steady stream until smooth. Add the heavy cream and peanut butter to the soup and stir to combine. Stir in the hot sauce and lime juice and season, to taste. Garnish with the chopped peanuts and scallions.

Steps:

• Melt the butter in a deep pan. Add onions and celery and saute.
• Add flour to pan and stir until blended. Add stock, stirring until boiling.
• Remove from heat and allow to cool for 30 minutes.
• In a blender or food processor, puree chicken stock mixture (or use immersion blender in pan); return to pan.
• Blend in peanut butter and cream.
• Garnish with chopped peanuts.

Steps:

• Chop nuts into a fine mixture using a food processor (if it turns into a puree or paste--this is fine).
• Add peanut mixture and the rest of ingredients into a medium saucepan.
• Heat, stirring constantly, for 5 to 20 minutes.
• Serve in small bowls.